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Chicken Lasagna Recipe

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This recipe for Chicken Lasagna, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy E.
Added: Wednesday, June 10, 2009


6 oz. cream cheese, softened
1 med. onion, chopped
8 green onions, chopped
2 c. (8 oz.) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tsp. ground cumin, divided
1/2 tsp. minced fresh cilantro or parsley
3 c. cubed cooked chicken
1/4 c. butter or margarine
1/4 c. flour
1-1/2 cups chicken broth
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. (8 oz.) sour cream
1 can (4oz.) chopped green chilies, drained
1/8 tsp. dried thyme
1/8 tsp.salt
1/8 tsp. pepper
12 flour tortillas (6 in.), halved

In a mixing bowl, combine cream cheese, onions, 1-1/2 c. Mexican cheese blend, garlic, 1/4 tsp. cumin and cilantro. Stir in chicken; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 min. or until thickened. Remove from heat and stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. Spread 1/2 c. of cheese sauce in a greased 13" x 9" baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. Cover and bake at 350* for 30 Min. Uncover; bake 10 min. longer or until heated through. Let stand 5 min. before cutting.

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